Microstructure and Physicochemical Properties of Light Ice Cream: Effects of Extruded Microparticulated Whey Proteins and Process Design

This study aimed to understand the influence of extruded microparticulated whey proteins (eMWPs) and process design in light ice cream processing by evaluating the microstructure and physicochemical properties. The inulin (T1), a commercial microparticulated whey protein (MWP) called simplesse (T2),...

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Detalles Bibliográficos
Autores principales: Hossain, M Kamal, Petrov, Miroslav, Hensel, Oliver, Diakité, Mamadou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8234353/
https://www.ncbi.nlm.nih.gov/pubmed/34205647
http://dx.doi.org/10.3390/foods10061433

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8234353/
https://www.ncbi.nlm.nih.gov/pubmed/34205647
http://dx.doi.org/10.3390/foods10061433

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